Red Caviar and Non-Sturgeon Caviar

There is a common, much popularized notion that the only caviar out there is the unpasteurized roe of Sturgeon species that has been gently salted. This hardly begins to embrace the wide world of caviar: non-sturgeon caviar is a sizeable group of red and black caviars that are harvested from many different kinds of fish, be prepared in a variety of ways — from the caviar types most reminiscent of Sturgeon, which are prepared in the same "Malossol" fashion to emphasize their similarities — such as Paddlefish — to quite different products, which are salted and heavily dried, like Bottarga. Thanks to its affordability, non-sturgeon caviar is widely used in Asian, European, American, and, of course, Fusion cuisines as a standalone delicacy, as a part of cold and cooked dishes, and as a garnish for gourmet masterpieces. Marky's Gourmet Store carries both red and black non-sturgeon caviar to meet any chef's desires, covering a whole spectrum of color, size, and flavor profile.